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Properly wash your potatoes and then poke them with a fork. Now, wrap the foil paper and bake the potatoes at 425 degrees F for one hour.
While your potatoes are getting done, start making the shepherd’s pie. Add the turkey, onion, garlic, salt, pepper, and frozen carrots to a skillet. Cook it until the carrots are done. Break the meat during the cooking and drain the prepared meat. Add the flour and cook for another minute.
Add the remaining ingredients except peas and corn and let it cook on medium heat for 20-25 minutes.
Put the corn and peas now and cook for more than 5 minutes on low heat.
Start scraping the baked potato making a bowl inside it. Add the meat filling and then top it with cheese. Bake it for another 5 minutes to melt the cheese, then serve it hot and fresh.
Notes
Add a small bar of butter below the meat filling in the potato for extra flavors.You can also add regular carrots, but the baby colors are easy to peel and cut.
I prefer fresh garlic cloves, but you can also use garlic paste.It is best to cook the ground turkey on slimmer heat until the potatoes are cooked.
The more it is cooked on lower heat, the better it will taste.
You can always make the shepherd pie filling ahead of time. Just let it cool and then
keep it in an airtight container for the next day.You can substitute the turkey with beef as well for this recipe.
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